Summer fruit mess
- July 2007
Make basic Swiss meringues first (see recipe).
- 150g raspberries
- 150g blueberries
- 250g strawberries
- 500g Greek yogurt
- A fresh mint sprig
- For this recipe you need to make basic Swiss meringues first (see recipe).
- Put 150g raspberries, 150g blueberries and 250g strawberries, hulled and roughly chopped, into a bowl. Add 4 tbsp crème de cassis, gently toss and set aside for 15 minutes, until juicy. Put 500g Greek yogurt in a large bowl, then lightly fold in three-quarters of the berries, leaving the juice behind.
- Roughly crumble in 3 large (100g) cooked meringues and briefly mix. Spoon into 6 glasses, top with the remaining juicy berries and garnish each with a fresh mint sprig to serve.
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